Description
This creamy cucumber salad with sour cream and dill is the perfect refreshing side dish for summer BBQs. Its tangy and cooling flavors pair beautifully with grilled foods and warm weather.
Ingredients
1 large cucumber, grated or thinly sliced
1 cup sour cream (full-fat recommended for creamiest texture)
1/4 cup fresh dill (or 1 tsp dried dill weed)
2 tbsp white vinegar (apple cider vinegar may be used as an alternative)
1 small onion, chopped and chilled first
Salt to taste
Instructions
Julienne cucumber using a knife or mandoline.
Finely chop onion and let sit in fridge for 10 minutes.
In a bowl, combine sour cream, vinegar, dill, and salt.
Whisk until smooth and slightly thickened.
Add chilled cucumber and onions to the dressing.
Gently fold until fully coated.
Cover the bowl with plastic wrap.
Refrigerate at least 2 hours before serving.
Notes
Use chilled sour cream for a cooler texture.
Measure vinegar precisely to avoid overpowering the dill.
Salt cucumbers first if using very moist varieties.
Place salad on ice during events to keep it chilled.
Use fresh cucumbers to avoid excess liquid and sogginess.
Avoid overmixing to maintain texture and clarity of flavors.
- Prep Time: 15
- Cook Time: 15
- Category: Trending
- Method: Mixing
- Cuisine: Contemporary
Nutrition
- Serving Size: 1 serving (approx. 1/2 cup)
- Calories: 90
- Sugar: 1g
- Sodium: 180mg
- Fat: 7g
- Saturated Fat: 4g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 10mg
